Sous Vide Lemon Rosemary Salmon

Anova Culinary

This recipe is one that will change the minds of salmon-skeptical everywhere. The rosemary & lemon combination is so incredibly yummy, especially with crispy seared skin and the garlic chip and caper garnishes, that I dare you to find someone who does not like it. The one caveat - use fresh salmon for best results and get to tryin'!


Nicole Poirier

Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, France and worked as a restaurant chef in Rhode Island before becoming an award-winning international yacht chef. Chef Nicole has worked alongside Anova Culinary since our Kickstarter in 2014 and officially joined the team in November, 2016. She has a specialty private event and catering business and and enjoys teaching cooking to clients throughout the Bay Area.

Prep Time: 00:05

Recipe Time: 00:30

Temperature Options:

Medium rare - 1” or less - Soft and buttery
115F / 46.1C



  1. Set your Anova Precision Cooker to 115ºF/46ºC
  2. Mix the oil, rosemary, lemon juice, zest, salt, pepper, and garlic powder in a small bowl and whisk with a fork until emulsified
  3. Place the salmon into a zip-locking or resealable bag and add the emulsified mixture
  4. Release as much air as possible using the immersion method
  5. Place the bag in the bath and set the timer for 30 minutes
  6. While it is cooking, slice two cloves of garlic very thinly

Finishing Steps

  1. Remove from the bath and pour the contents onto a plate with a lip to keep the bag juices
  2. Heat 1 Tablespoon of olive oil in a frying pan over medium-high heat. When it flows easily around and coats the pan, add the garlic slices and saute until golden. Remove with a slotted spoon or spatula, leaving the oil in the pan, and drain on a paper towel
  3. In the same oil, add the salmon pieces, skin side down. Let it cook, undisturbed, for 3 minutes to achieve crispy skin
  4. Remove from the pan and garnish with crispy garlic slices and capers. Enjoy!